March 2002 Issue
How Now, Mad Cow? Assessing The Disease Risk For Americans
The U.S. is a country of beef lovers, consuming about 67 pounds of beef per person each year. The downsides to beef are well known: Fatty cuts promote heart disease, ground beef can harbor bacteria like Salmonella or E. coli and enthusiastic beef eaters may run a greater risk of certain cancers. However, if you choose lean cuts, eat small servings and cook ground beef thoroughly, you greatly reduce these risks. But what
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.